Apfelquarkkuchen (Apple & Cream Kuchen)

Directions

CAKE: Mix yeast, salt, 4 tablespoons sugar, and ¾ cup flour.

Add butter to milk. Heat until very warm (120-130 degrees Fahrenheit).

Gradually add milk to flour mixture.

Beat for 2 minutes. Add egg and ½ cup flour. Beat with an electric mixer on high speed for 2 minutes.

Mix in enough flour to form a soft dough. Knead for 5 to 10 minutes, until dough is shiny and elastic.

Place in greased bowl and let rise for 1 hour or until doubled in bulk.

Pat dough into well-greased 10-inch springform pan pressing the dough 1½ inches up the sides of the pan.

FILLING: Toss apples with lemon juice, cinnamon, ¼ cup sugar, and 2 tablespoon of flour.

Arrange in rows on top of the dough.

Beat together cream cheese, ½ cup sugar, and egg.

Spread over apples. Let rise in warm place for 1 hour.

Bake at 350℉ (180℃) Fahrenheit for 30 minutes. Best when served warm.